Anderson Valley Hop Ottin IPA

Hard Workin' Hops

From the Anderson Valley Brewing Co. website : "Hop Ottin'IPA is as hoppy as they come. The name means "hard working hops," in Boontling, and that tells it all. Generous additions of high-alpha Pacific Northwest hops added during a vigorous boil, plus traditional dry hopping, with whole hop cones, give this ale a delicious citrus aroma, and an intense hoppy bite. This IPA is a hop lover's dream.

The Recipe

This IPA is full of great West coast citrusy hops. Ed Chainey of Anderson Valley says "this amber beauty's a blend of pale malts, crystal malt and Munich malt, which give it body, color and sweetness. Bittering hops are Columbus, known for their striking hop aroma. Hop Ottin's dry hopped with whole Cascade hops, famous for their citrus notes."

This recipe also includes some honey malt (optional) for a bit more of a rich sweetness.

If you try this one, please let me know how it turns out. I can't get Hop Ottin to compare the results.



All Grain Recipe - Hop Ottin IPA ::: 1.068/1.015 (6 Gal)

Grain Bill

12 lbs. - 2 Row Pale Malt
2 lbs. - Munich Malt
1 lb. - Crystal Malt (40L)
1 lb. - Honey Malt (optional)

Hop Schedule (79 IBU)

1 oz - Columbus - First Wort Hop
1 oz - Columbus - 60 min.
1/2 oz - Columbus - 20 min.
1.25 oz - Cascade - 10 min.
1.5 oz - Columbus - 5 min.
2 oz - Cascade - Dry Hop

Yeast

White Labs California Ale (WLP001) - 1500 ml Starter

Mash/Sparge/Boil

Mash at 152° to 154° for 60 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at 68° to 70°

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